Slice sausages diagonally into 7–8mm pieces.

Cut pea shoots in half and slice onion and mushrooms thinly.

Heat butter in a pan, add onion, and sauté over medium heat until softened. Add mushrooms and cook until softened, then add sausages and sauté briefly.

Add flour and stir until no raw flour remains. Gradually add milk, stirring continuously.

Add consomme and salt, stir until thickened, then add pea shoots and bring to a boil.